Spring Vegetable Soup

As the seasons change, our cravings shift towards lighter, brighter flavors, and this Spring Vegetable Soup perfectly captures the essence of the season. Packed with a medley of fresh vegetables, aromatic herbs, and a hint of warmth, this revitalizing soup is the ultimate welcome to the new season.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped fresh carrots
• 2 cups chopped fresh celery
• 2 cups chopped fresh zucchini
• 2 cups chopped fresh yellow squash
• 1 large red bell pepper, chopped
• 1 large can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley or thyme, for garnish (optional)

Instructions

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the chopped carrots, celery, zucchini, yellow squash, and red bell pepper to the pot.

Cook for 5-7 minutes, or until the vegetables start to tenderize.

Stir in the diced tomatoes, vegetable broth, and dried thyme.

Bring the mixture to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the vegetables are tender.

Season the soup with salt and pepper to taste.

Serve hot, garnished with fresh parsley or thyme if desired.

Notes

You can customize this recipe to your liking by using whatever spring vegetables are in season and available to you, so don’t be afraid to get creative! If you want a creamier soup, you can add a little bit of heavy cream or coconut cream towards the end of the simmering time.

Feel free to use canned or frozen vegetables if fresh ones are not readily available.

Just be sure to adjust the cooking time accordingly.

This soup freezes beautifully, so consider making a double batch and storing some for later.

If you’re looking for a clear broth, be sure to skim off any impurities that rise to the surface while the soup is simmering.

Nutrional Value

• Calories: 220
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 32g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 4g